tuesday eats.....samoas brownies

i have not posted on here in soooo long. believe me when i say it is not because my world has halted. i feel as if i am in constant full steam ahead mode. any mom probably feels this way some of the time or perhaps sometimes more than not. our world has also changed a lot since the october before last. and there are lots of things to still figure out.

but, today i want to give you something sweet to think about and try.

somehow, a certain someone, keeps sneaking boxes of girl scout cookies into the house! i know, kind of hard to handle right?!?! i have become much more of a do everything from scratch kind of person. so i went looking for a recipe to use up some of these infamous cookies (and save myself from just downing box after box).

cookies + brownies ...... so easy from scratch or just buy a brownie mix at the store and totally change the add in however you would like. sweet anna has lot so f suggestions on her site. i changed her original recipe a little bit.

i hope you will give them a try and let me know what your favorite add ins for brownies are.

toasted coconut samoas brownies

Ingredients

• 3/4 cup dutch-processed unsweetened dark cocoa powder
• 1/2 teaspoon baking soda
• 2/3 cup butter, melted divided (1/3 cup + 1/3 cup)
• 1/2 cup boiling water
• 1 cup sugar
• 1 cup firmly packed brown sugar (or organic coconut palm sugar)
• 2 large eggs
• 1 1/3 cups flour
• 1 teaspoon vanilla extract
• 1 box Samoas Girl Scout Cookies, coarsely chopped

Directions

Preheat your oven to 350ºF, and butter a 9x13" glass baking dish.

In a large mixing bowl, stir together the cocoa and baking soda. Stir in 1/3 cup of the melted butter until smooth. Stir in the boiling water until the mixture is smooth and thick. Stir in the sugar and eggs with the remaining 1/3 cup melted butter.

Into the chocolate mixture, stir in the flour and vanilla until just smooth. Stir in the chopped cookies and spread the mixture into your prepared baking dish.

Bake for 30-40 minutes, or until the edges start to pull away from the pan. (Always better to under-bake than to over-bake brownies!!) Cool completely in the pan.

*If you'd like, melt 1 cup of chocolate chips in the microwave and then drizzle on top of the cooled brownies for decoration. Not necessary at all, but it sure looks pretty!

tuesday eats....for the love of orange

i am obsessed with pumpkins and squash once the cool weather starts to settle in. we have lots of frost advisories and chilly winds to keep me dreaming about cozy nights with a soft blanket and warm toasty fire and a little something sweet to munch on.

i love this recipe because i do not have to worry about having a pie crust in the freezer....still have not mastered rolling one of those out! i usually end up just patting it into the plate. this sweet also has a little bit of crunch on the top with the added pecans.

go ahead and try it. i would love to know what else you like to use pumpkin for.

pumpkin pie squares

crust:
1 cup flour
1/2 cup oats
1/2 cup brown sugar
1/2 cup butter

filling:
2 cups of pumpkin puree
11 oz. evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

topping:
1/2 cup chopped pecans
1/2 cup brown sugar
2 T. butter

1. mix ingredients for the crust until crumbly. press into a 13x9 ungreased pan and bake at 350 for 15 minutes.

2. combine filling ingredients and mix well. pour unto hot crust and bake at 350 for 20 minutes.

3. combine topping ingredients and sprinkle over pumpkin filling. return to the oven and bake 15-20 minutes or until filling is set (may be a little jiggly).

tuesday eats..chocolate chip lava cookies

it is a whirlwind around here but there is always time to try a new treat. these cookies are so good and so rich. i dare you to try them!

 

the photo and recipe are from kevin and amanda. she walks you through the entire process. i think i actually loved them a little more the next day just eaten from the counter. i also think that the next time i will try baking them in a mini muffin tin. i may just be able to control myself a little more then. but, then again, i am also thinking maybe chocolate chocolate chip cookie dough and peanut butter..ummm!

v day love and cookies

this year a and i decided to stitch a little love into each valentine. we added denium hearts to colorful paper....some for the boys and some for the girls.

a worked very hard on the lettering. somehow she has already gotten to the stage of embellishing her handwriting with little circles on the ends of her letters.

 

the next day we added candy cane hearts and heart bracelets to the cards.



of course, we also had to have some sweets to enjoy ourselves so, we made some peanut butter cookies with dove dark chocolate hearts in the middle.

 it is best to taste them when they are all chewy and melty.

this little guy has a thing for just the chocolate hearts! i {heart} my babes!

peanut butter cookies

1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
About 1/3 cup sugar for rolling
1 package Dove dark chocolate hearts
Cream butter, peanut butter, and sugars. Beat in eggs and vanilla. Stir in dry ingredients. Roll dough into 1" balls and roll in sugar if desired. Place on lightly greased cookie sheets. Bake at 350 for about 9 minutes. Remove from oven and immediately press a chocolate into the center. Let sit for about 3 minutes, then carefully remove to cooling racks to cool.

10 things i ((love)) sunday

gimme some sugar, baby!

it is soon to be easter!! gotta love reese's peanut butter eggs and rainbow jelly beans and the little gum that comes in a tiny egg carton.....do you remember those? here are some of my favorite easter basket finds mostly of the noncandy type because, well, that would be too easy to pick favorites or too hard to narrow down the choices.

1. things in stuff catapult how much fun would you have in your yard with this?
2. imagination kids bunny family
3. ahmelie vintage sweetness handbag clutch
4. bit of whimsy prims doll dress pattern clothes for the kids?? not so cool to the littles always but for baby. cool.
5. mahalo wolf mask we are all about pretend play here
6. while searching for a picture of reese's, i came accross this recipe...reese's peanut butter bars. yum! go check out designs by gollum's blog.
7. stay awake princess and her knight finger puppets
8. lilian eve designs sweet nella hair bow
9. those great house women i spy stegosaurus bag quiet way to keep busy
10. dreamspun kids extra large playsilks

books also top my list of things to add to the basket and silly putty or playdough. what kind of ideas do you have?

and, don't forget to add a few of these!!! i am bound to find a few hidden by the rabbit.

3.14 day

a little late on this post and a little out of season but, well there was some pie baking and eating to be done. no math in this house. and no worries. pie fixes everything. so have yourself a slice.

this is a favorite recipe and healthy:)....it contains pumpkins and nuts!! and sugar and goodness!

Mommy's Pumpkin Cheesecake Praline Pie

this recipe comes from Linda Hundt, owner of Sweetie-licious Bakery Cafe in DeWitt, Michigan. I clipped it from a newspaper article.

1 9-inch deep-dish pie crust, frozen

Praline Pecans
3/4 cup chopped pecans
2 tablespoons melted butter
1 tablespoon brown sugar


Filling
1 (8-ounce) package cream chheese, softened
1 1/2 cups sugar, divided
1/2 teaspoon vanilla extract
1 egg
1 1/4 cups canned pure pumpkin
1 cup half-and-half
1 tablespoon all-purpose flour
2 eggs, slightly beaten
2 teaspoons pumpkin pie spice
1/4 teaspoon cloves
1/2 teaspoon finely grated orange rind
1/4 teaspoon salt
1 teaspoon cinnamon
Grated nutmeg

To prepare pecans: place pecans, butter and brown sugar in a nonstick skillet. Cook over medium heat until fragrant, about 5 minutes. Remove from heat and scrape onto aluminum foil to cool.

Preheat oven to 350 degrees.

To prepare filling: combine cream cheese, 1/3 cup sugar and vanilla, mixing until well blended. Blend in 1 egg. Pour into pastry crust. Combine pumpkin, half-and-half, all-purpose flour, remaining sugar, 2 slightly beaten eggs, pumpkin pie spice, cloves, orange rind, salt and cinnamon. Carefully pour pumpkin mixture into a spiral pattern over cream cheese mixture. (Pumpkin mixture will sink to the bottom.)

Bake 1 hour or until almost set in middle. Let cool. Sprinkle Praline Pecans over top of pie. Dust with grated nutmeg.
Serves 8.

happy pie day. what is your favorite pie to bake and eat?